Author: Maria Tadic
Recipe type: Side Dish
- 2 ripe avocados
- ½ jalapeño pepper, finely diced (add more or less depending on your spice tolerance)
- 1 small clove of garlic, roughly chopped
- ¼ cup of finely diced onion
- ½ tsp salt and pepper
- 1 tbsp lime juice (more or less depending on how tart you like it)
- Optional garnish: chopped tomatoes, onions or cilantro
- In a large bowl (or mortar and pestle if you have it) add garlic clove, jalapeño, onions and salt and pepper. Smash together with back of spoon until mushed up and some juices are released. You can also chop these ingredients very finely, but the mashing allows the flavors to come out and permeate through the guacamole nicely.
- Remove the flesh of the avocado discarding the skins and pit. Add avocado and lime juice to onion and garlic mixture and mash until desired consistency. I like a little chunkiness to my guacamole so I stop before the mixture becomes too smooth.
- Serve with baked chips, soft corn or flour tortillas, alongside meals or added to sandwiches as a spread! Will keep in the refrigerator for about 1-2 days. It will turn a darker in color as avocados tend to brown when they are exposed to oxygen to prolonged periods of time.
- Serving Size: 2 tbsp